Crème Anglaise

Enjoy a proper home-made egg custard with Jo Pratt's recipe for traditional crème Anglaise, delicious with puddings
By Jo Pratt
Crème Anglaise
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 5 minutes
  • Effort: medium



  • 150 ml milk
  • 4 egg yolks
  • 1 vanilla pod, slit open lengthways
  • 50 g caster sugar


1. Place the milk in a saucepan. Scrape the seeds from the vanilla pod and add the seeds and the pod to the milk. Cook for 5 minutes, bringing to boiling point.

2. Meanwhile, place the yolks in a heatproof bowl. Add in the caster sugar and whisk lightly to combine.

3. Place the yolk sugar mixture over a pan of simmering water for a few minutes, whisking constantly.

4. Transfer the yolk mixture to a mixing bowl. Strain the hot milk and add in steady steam to the yolk mixture, whisking as you do. Whisk until the mixture thickens into a crème Anglaise.

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